Best Buttermilk Cabbage Soup With Black Walnut Pesto Recipes

Mom's Cabbage Soup image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
For the crostini: Preheat your oven to 350 degrees F.
Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

Buttermilk Cabbage Soup With Black Walnut

Provided by Ronni Lundy

Yield Serves 6

Number Of Ingredients 11

Pesto:
6 tablespoons black walnut pieces
4 teaspoons apple cider
Salt
Soup:
1 small (1 pound) head green cabbage
2 tablespoons butter
1 medium white onion, diced
Salt and freshly ground black pepper
3 cups chicken broth
3 cups whole fat buttermilk at room temperature

Steps:

Prepare the pesto:
In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
Make the soup:
Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.